Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, my japanese gyoza. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Hold a gyoza wrapper in your hand. Add a small amount of filling into the gyoza wrapper. This is a great recipe for Gyoza. It is a little time consuming to make, but oh so worth the effort.
My Japanese gyoza is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. My Japanese gyoza is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook my japanese gyoza using 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make My Japanese gyoza:
- Make ready 250 g minced pork
- Take 4-5 stems spring onion
- Take 180 g sweetheart cabbage or Chinese cabbage
- Get 1 clove garlic (finely chopped or grated)
- Make ready 1 tsp ginger (finely chopped or grated)
- Get 1/3 tsp salt
- Make ready 2-3 pinch black pepper
- Get 1 heaped tsp Chinese chicken soup stock
- Take 1 tbsp soy sauce
- Get 2 tbsp Chinese cooking wine
- Prepare 1.5 tbsp sesame oil
- Prepare 1 tsp Chinese mixed spice (optional)
- Make ready 30 gyoza skins (You can get it from Chinese shop or other Asian shop)
- Get 2-3 tsp corn flower (optional)
- Get Sesame oil for a finish touch
- Make ready soy sauce and vinegar (1:1) for dipping sauce
In the same way, Chinese-American cuisine has brought us classics like Chop Suey and Orange Chicken , Wafuchuka has produced dishes like Ramen and Karaage. Dumplings are a universal dish, with all kinds of varieties in all corners of the world. The Japanese version of the dumpling is called gyoza. Gyoza refers to cooked dough pouches with various stuffing.
Instructions to make My Japanese gyoza:
- Mix well all the seasoning from garlic to Chinese spice with minced pork until it becomes sticky.
- Chop cabbage and spring onion into small pieces
- Mix 2 into 1 lightly. Do not make it sticky. Then rest it for 30mins or longer if you have time. (If you don’t have time, don’t worry)
- Wrap step3 with gyoza skins. - press the fillings as if removing the air. Put water or water+flour all around the edge of the skin.
- Fold it in half and pinch the top. Then make pleats each sides.
- The other side too.
- Add vegetable oil in a frying pan and allocate gyoza then start frying with high heat. After the pan became hot, pour the mixture of water and corn flour (or just water is ok) till it covers half of gyoza. Put the lid on and continue frying with high heat.
- When the water evaporates and the noise changes to almost crackling sound, then open the lid and drop some sesame oil around the gyoza and keep frying a little to make it crunchy.
- Turn the heat off, loosen the gyoza, cover with a plate and flip it upside down to serve.
- Mix soy sauce and vinegar for dipping sauce.
The Japanese version of the dumpling is called gyoza. Gyoza refers to cooked dough pouches with various stuffing. These pouches are made of flour, potatoes or bread, and may include meat, fish, vegetables, or sweets as filling. Chefs cook gyoza by boiling, steaming, simmering, frying, or baking them. This Japanese Gyoza recipe is my mothers', and it's a traditional, authentic recipe.
So that’s going to wrap this up with this exceptional food my japanese gyoza recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
